Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess
Melt the butter in a large skillet over medium high heat.
Pan fry the chicken wings until well browned on all sides, about 8-10 mins total (I had to do mine in 2 batches, and there was enough fat in the pan I did not need to add more butter for the 2nd batch
Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, about 15 minutes. Reduce it down until thickened and the sauce tastes amazing! adjust the seasonings for your tastes. You might like more ginger for sweetness or more peppers for spicy - it's up to you!
Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes
NOTE: The sauce is the star of this recipe, and I feel I could have reduced it down even more for a more intense flavor!